CHICKEN AND SAGE DUMPLINGS
Here's a scrumptious chicken and vegetable dumplings recipe that's made using Progresso® broth and Bisquick Heart Smart® mix - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- In large Dutch oven, stir together chicken, broth, water, onion, sage, thyme, 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Heat to boiling over medium-high heat. Reduce heat to medium-low; simmer 20 minutes, stirring occasionally, until chicken is no longer pink in center. Add frozen vegetables. Heat to boiling over medium-high heat.
- In medium bowl, stir Bisquick mix, buttermilk, poultry seasoning and remaining 1/4 teaspoon each salt and pepper until blended. Drop dough by rounded teaspoonfuls into boiling mixture in Dutch oven. (Don't let dumplings touch.) Reduce heat to medium-low; cook uncovered 10 minutes, stirring occasionally to prevent dumplings from sticking. Cover; cook 10 minutes longer. Garnish with thyme sprigs, if desired.
Nutrition Facts : Calories 329, Carbohydrate 46 g, Fiber 3 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1437 mg
SAGE CHICKEN AND DUMPLINGS
The addition of sauteed fresh sage makes these chicken & dumplings incredibly savory. I make these for my dairy-allergic son, so I use Spectrum Shortening and So-Delicious Unsweetened Coconut milk; but I'm sure they would be good with real milk/butter.
Provided by mdb727
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- saute onion, carrot, potatoes, and sage in oil on med heat until their liquid has evaporated and they have started to brown.
- add thyme, poultry seasoning, and flour and saute a couple more minutes.
- add stock and salt and pepper to taste and bring to a boil.
- add chicken breasts and reduce heat to simmer for 20 minutes.
- use tongs to remove chicken breasts and leave on cutting board to cool.
- add parsley to the pot.
- make dumpling dough by mixing flour, baking powder, salt and sage with a fork.
- add shortening and mix with fork until crumbly.
- add milk and mix until just combined.
- check broth for seasoning and check that potatoes are tender.
- shred chicken with your hands and return to pot.
- add balls of dumpling dough to pot (not too big they will plump up quite a bit).
- Simmer for 10 minutes then carefully flip dumplings and cook for another 8 minutes.
Nutrition Facts : Calories 589.5, Fat 22.9, SaturatedFat 7.8, Cholesterol 57, Sodium 946.6, Carbohydrate 70.2, Fiber 3.7, Sugar 7.6, Protein 25
CHICKEN SOUP WITH CORNMEAL SAGE DUMPLINGS
Provided by Robin Miller : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat oil in a large stock pot over medium-high heat. Add garlic, onion, carrots, and celery and saute 2 minutes. Add chicken and cook until chicken is golden brown on all sides. Add thyme and stir to coat. Add broth, salt and black pepper, increase heat to high and bring to a boil. Partially cover and boil for 5 minutes. Stir in the frozen peas.
- Meanwhile, in a medium bowl, combine flour, cornmeal, sage, baking powder, baking soda, salt, and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a spoon or a small ice cream scoop, drop 8 golf ball size dumplings into simmering liquid. Cover pan and cook for 5 minutes (without lifting lid), until dumplings are puffed up and cooked through.
- Serve soup with dumplings.
CHICKEN CASSEROLE WITH HERBY DUMPLINGS
Bypass the suet and make lighter dumplings for this family-friendly one-pot stew
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss the chicken pieces with the flour and some salt and pepper, to coat them - it's easy to do this in a plastic food bag.
- Heat the oil in a casserole with a lid. Brown the chicken pieces well on all sides - you'll need to do this in batches. Remove all the pieces to a plate, and tip the onions, carrot, lardons, bay and thyme into the pan. Cook gently for 10 mins until the onion is softened.
- Return the chicken pieces, with any juices that have collected on the plate. Then pour in the red wine, 250ml water and tomato paste and crumble in the stock cube. Add a splash more of water if you need, until the chicken is almost covered. Bring to the boil, then cover with a lid and bake in the oven for 20 mins. Remove the lid and bake for another 10 mins while you make the dumplings.
- Rub the butter into the flour with your fingertips until it feels like fine breadcrumbs. Stir in the herbs with ½ tsp salt and some pepper. Drizzle over 150ml water, and stir in quickly with a cutlery knife to form a light dough. Use floured hands to shape into ping pong sized balls.
- Place the dumplings on top of the stew and bake for 20 mins more until the dumplings are cooked through.
Nutrition Facts : Calories 744 calories, Fat 38.3 grams fat, SaturatedFat 17.3 grams saturated fat, Carbohydrate 43.9 grams carbohydrates, Sugar 6.6 grams sugar, Fiber 4.3 grams fiber, Protein 34.9 grams protein, Sodium 3 milligram of sodium
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